18 November 2008

Thanksgiving Prep

photo of Koko laying on the floorThere are a few items that need to be done a few days beforehand. One is to make a compound butter, which will be used in the turkey and the other is to make Crème Fraîche, which is to be used in the Apple Pie. I will be making the compound butter on Saturday to allow the flavors in the herbs to blend with the butter. I will be making the Crème Fraîche on Sunday, so it will be ready when I make the pies on Tuesday.

Compound Butter:

Things you'll need:

Butter...1 lb. (4 sticks) unsalted, please
Fresh Sage...1 Tbsp
Fresh Rosemary...1 Tbsp
Fresh Thyme...1 Tbsp
Olive Oil...1Tbsp

These three (sage, rosemary, and thyme) are also referred to as a Poultry Mix. All measurements are considered a baseline; if you prefer a stronger flavor, you can increase the amount of herbs or reduce the amount for a milder flavor. If you cannot find fresh herbs and need to use dried herbs, you will need to reduce the baseline measurements by 1/2, as the dried herbs have a more concentrated flavor.

  • Place butter on counter to soften

  • Take the herbs (try to avoid including the stems) and chop them very fine or, if you have a food processor, place them in there and pulse until finely chopped.

  • Next take your softened butter and place in your food processor

  • Add a small amount of olive oil (1Tbls)


    • If you do not have a food processor (like me), place butter and herbs in a bowl and mix with a mixer until well combined.


  • Pulse until well combined

  • Take plastic wrap and place on the counter

  • empty butter onto the plastic wrap

  • fold the wrap over the butter

  • Using the edge of a cookie tray or other straight object, press it against the butter and tightly form into a log about 1-inch in diameter (the plastic wrap acts as a mold)

  • careful not to get the plastic wrap under the butter, roll-up and twist both ends

  • place butter in refrigerator



Crème Fraîche:

Things you'll need:

Heavy Cream...1 cup
Butter Milk...1 Tbsp
jar w/lid...1

  • pour heavy cream into jar

  • add buttermilk

  • put lid on jar and let stand at room temperature for 24 hours, then refrigerate

  • can be stored for up to a week


Any left-over Crème Fraîche can be used as a very rich sour cream.

6 comments:

  1. Mom likes the way you explain things thoroughly - for peeps like her. :)

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  2. Lux: Thank you, I hope I explain things clearly. It's easier to make it, than to explain it (hey, that kinda rhymes). It's late and I am getting punchy. Good night and sleep well:)

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  3. Thanks for sharing those recipes. I'm in Thanksgiving mode now. I'm taking a trip into town in a few days to stock up on my ingredients. Your recipes sound great. Happy Thanksgiving a bit early! :)

    ReplyDelete
  4. Dori: You're welcome, I need to do the same thing. I get everything home and then I notice that ONE ingredient happens to be missing and back to the store again. Happy T-Day:)

    ReplyDelete
  5. We'll take some of that Crème Fraîche please!

    Sniffie and the Florida Furkids

    ReplyDelete
  6. Furkidsmom: I'll have Koko swing by and drop some off; you will love it:-)

    ReplyDelete

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